Whole30 Tomato Soup

Name: Whole30 Tomato Soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 tbsp Olive Oil (1 tablespoon olive oil); 1 piece Yellow Onion (1 yellow onion, diced); 3 cloves Garlic (3 cloves of garlic, minced); ¼ tsp Red Pepper Flakes (1/4 teaspoon crushed red pepper flakes, plus more to taste); 1 tsp Table Salt (1 teaspoon salt, plus more to taste); 15 oz Tomato (15oz can fire roasted tomatoes); 15 oz Crushed Tomatoes (15oz can crushed tomatoes); 1 cup Chicken Broth (1 cup chicken broth); ½ tbsp Balsamic Vinegar of Modena (1/2 tablespoon balsamic vinegar); ½ cup Basil (1/2 cup chopped fresh basil, plus for more for serving); ½ cup Coconut Milk (1/2 cup coconut milk)

Whole30 Tomato Soup - Lunch + Dinner (American)

45 minAmerican

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Steps

1Heat a dutch oven or heavy bottomed pot over medium heat. Once hot, add the olive oil, onion, and garlic. Sauté the onions and garlic for 4-5 minutes until the onions soften and become translucent.
2Next, add the roasted diced tomatoes, crushed tomatoes, chicken broth, balsamic vinegar, salt, and red pepper flakes to the pot. Simmer the soup for 30 minutes.
3After the soup has simmered, transfer it to a blender and blend until smooth. Then, add the fresh basil and blend again. Transfer the soup back to your pot and add in the coconut milk. Simmer for 10 more minutes.
4Finish the soup with more fresh basil and enjoy!